While tequila is typically thought of as something you took too many shots of during a crazy night out, the drink actually has a deep cultural meaning, rich history and a proper way to be sipped. To help you get better acquainted with the libation, here is a guide to drinking tequila in Mexico.
Originating in the northwestern state of Jalisco, tequila is North America’s first distilled and commercially produced alcohol. It is distilled from the blue agave plant, which produces sugar and is native to Jalisco. Tequila’s roots reach back into pre-Hispanic times when the Aztecs fermented sap from the local agave plants, long before the Spanish arrived in 1521. Then, when the brandy the Spaniards had brought with them ran out, they began to distill the agave plant to make tequila.
By law, tequila can only be called “tequila” if it is made in Jalisco. The first qualifications for the drink were written in 1947, and have been constantly updated ever since. If you’re looking for top-shelf tequila, make sure it’s made with 100% blue agave.